Harissa, Halloumi and Roasted Vegetable Wraps

I’m always being asked to create more vegetarian recipes so this week when I knew I had some halloumi and flatbreads kicking about in the cupboards, I thought it was best to get inventing.

Now you all know what I’m like and I don’t really like food unless its got an element of spice to it so I decided to add harissa to this. The result was delicious and really lifted the flavour of the whole thing. You might think that with just one wrap it wouldn’t be filling enough but trust me it really is!

To save myself a bit of time I cheated here and used pre diced butternut squash (that supermarkets sell ready to make into soup, its cheaper than the alternative too!) If you can’t get a hold of this feel free to use a whole butternut squash, diced.

POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving= 12 points or 466 cals, 19.6g fat, 34.7g carbs, 32.3g protein

Ingredients

1kg butternut squash, peeled, deseeded and diced into 2cm cubes

1 courgette, diced

½ aubergine, diced

1 red pepper, deseeded and sliced

1 red onion, sliced

1 tsp each of smoked paprika and ground cumin

2 tsp harissa paste (my favourite is Belazu Rose Harissa)

200g lighter halloumi, sliced

4 low calorie tortilla wraps

2 tbsp reduced fat houmous

Handful of salad leaves

Handful of fresh coriander, roughly chopped

200g fat free Greek yogurt mixed with ½ tsp of harissa pasta

1 lemon, quartered

Low calorie cooking spray

Salt and black pepper

Method

1. Preheat the oven to 180°C (fan).
2. Scatter the butternut squash, courgette, aubergine, red pepper and red onion in a baking dish, spray with low-calorie cooking spray and sprinkle over the smoked paprika and cumin. Season with salt and pepper and then pop in the oven for 30–40 minutes until the butternut squash is nice and soft.
3. Meanwhile, put the 2 teaspoons harissa paste into a large bowl and then add the halloumi. Mix until coated well.
4. Five minutes before the vegetables are ready, heat a griddle pan, spray with low-calorie cooking spray and fry the halloumi for a few minutes on each side. Turn off the heat.
5. Remove the vegetables from the oven and pop the wraps in their place for3–4 minutes to warm through.
6. Now you are ready to assemble the wraps. Pop each wrap on a plate, top with ½ tablespoon houmous, a few salad leaves, then the roasted vegetables and fresh coriander, and then the halloumi. Top with the harissa yoghurt and squeeze over the juice of a lemon quarter. Fold in half and enjoy!